Posts Tagged ‘breakfast’

This post is brought to you by Southside Market & Barbeque, which provided advertising support.
Southside Market & Barbeque has become a paragon of sausage making, centered around the idea that everything goes with sausage. As they will proudly tell you: “We make Sausage, and stuff that goes with Sausage.” For them, Sausage is center of the recipe, not just a side item.
This week we’re taking a little inspiration...

Mother’s Day, named a national holiday in 1914, had a nearly 60-year jump on Father’s Day, which wasn’t formally added to the calendar until 1972.
It’s now a virtual given that breakfast in bed belongs to moms while dads man the grill. Why not shake things up this year? Host a Father’s Day backyard brunch. You grill, Dad grills, or you happily share the cooking responsibilities. Then spend a leisurely afternoon doing something you know he’ll enjoy. Here are some menu suggestions (including...

One of the great pleasures in life for an early riser like myself is to watch the sun rise with a cup of coffee in my hand and a gentle curl of smoke rising from my grill or smoker. A peaceful grill session free from distraction is a wonderful way to start your day. I urge you to try it for yourself.
What can you grill for breakfast? Here are some of my favorite recipes:
Grilled Eggs
A variation on “shirred” (baked) eggs, just crack eggs into...

All photos by Mike Hiller.
If you read my Barbecue Trends blog post every year, you know my enthusiasm for 18th & Vine in Dallas. Talk about chutzpah: a Kansas City-born pit master and a fine dining chef joined forces two years ago to teach Texans something new about barbecue. And guess what: Dallas loves them. We asked our food and travel writer friend, Michael Hiller, to send us an update about one of my favorite meals on the grill: barbecue breakfast....

Beer-can breakfast burgers. Photo by Richard Dallett.
A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more interesting fuels and flavorings than ever before. The bad news? There is no bad news. Just more great grilling and smoking for the year to come.
And now, some of those trends:
[caption id="attachment_15336" align="alignnone" width="480"] Left...

Little known fact about Steven Raichlen (or at least about his childhood). My mother, Frances Raichlen, wore the barbecue pants in my family. Back in a day when most women wouldn’t go near a grill, my mother loaded ours with charcoal briquettes, lit it with gasoline! (do not try this at home), and charred T-bones anthracite black on the outside, leaving the center so rare it still mooed.
So as Mother’s Day rolls around, I always think of the role she played in inspiring my own career as a food writer specializing...

It's 6 a.m., Chappaquiddick Island, Martha's Vineyard. My favorite time of day. The sun has just risen, spilling golden flames over the horizon. The wind rustles the treetops, and in the distance I can hear the surf hit the shore at Norton's Point. My family is asleep. The phones are mercifully silent. It feels like I’m the only person awake on the island.
So I do what any barbecue-obsessed male would do at six in the morning. I fire up my grill....

"Barbecue -- it's not just for breakfast any more." That's one of the mottos of the KCBS (Kansas City Barbecue Society), and it serves to remind us that breakfast does too belong on the grill. I don't know about you, but I love firing up one of my grills early in the morning -- enjoying the peace and calm before everyone else awakes.
So what's for breakfast? How about steak and eggs Grillworks style -- cooked on this Argentinean style grill over...

Barbecue for Breakfast
You heard us right. Next time you're in Birmingham, Alabama, head for Demitri's BBQ for the barbecue pork omelette. Here's Steven with breakfast cook, Teresa "Peaches" Walker, who makes those monster-size biscuits on the left.
A breakfast worthy of a barbecue fanatic served by Riva Jackson.
Biscuits, barbecue pork omelette, grits and coffee. Breakfast doesn't get more Southern than this.